Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes. Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; saute chicken just until no longer pink, about 5 minutes. Remove from pan. Add remaining half tablespoon olive oil to skillet; stir in onion and saute until softened but not browned, about 2 minutes. Stir in garlic, zucchini and broccoli. Add 0.75 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender. Combine oregano and cornstarch with remaining 0.75 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly. Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.